In this lemon and white chocolate layer cake the tangy lemon-infused cake layers perfectly complement the creamy, sweet, white chocolate ganache, creating a harmonious balance of flavours.
| Ingredients | Weight (kg or L) |
|---|---|
| SPONGE CAKE | |
| Classic Arana Silky Sponge Mix 15kg | 1.000kg |
| Egg | 0.400kg |
| Water | 0.400kg |
| Lemon Zest | 0.030kg |
| WHITE CHOCOLATE GANACHE | |
| Thickened Cream | 0.400kg |
| White Chocolate | 1.440kg |
| TOPPING | |
| Lemon Zest | |
| Pistachio Nuts |
102058 Classic Arana Silky Sponge Mix 15kg
Combine all ingredients in a bowl.
Using a whisk, mix on slow speed for 1 minute. Scrape bowl.
Whisk on high speed for 8 minutes.
Add lemon zest and whisk on low speed for 2 minutes.
Deposit into paper lined baking tins. Approx 150g batter per 20cm tin or scale as desired with your preferred number of layers
Bake at 190°C until baked through.
Heat cream to boiling point.
Remove from heat and add white chocolate.
Mix until smooth.
Allow ganache to cool to a spreadable consistency.
Place one cake top side down onto a cake board.
Evenly spread 150g of ganache over the first cake.
Repeat with the remaining layers of cake, applying 150g ganache between each layer.
Decorate the top of the cake as desired using ganache, fresh lemon zest and pistachio nuts.
